Pasta Milano

Pasta Milano

1-2 chicken breasts, baked or grilled

Italian seasoning
3 T. butter
2 T. olive oil
2 cloves garlic, minced
1 c. cream

1 4 oz. can mushroom pieces and stems, or fresh mushrooms
broccoli flowerets, if desired

sun dried tomatoes, cut in small pieces

pine nuts
bow tie pasta

Sprinkle the Italian seasoning on the chicken breast and grill or bake . Place pasta in boiling water and cook until al dente. Melt butter in oil and saute garlic. Add mushrooms. Simmer for 5 minutes. Add cream, sun dried tomatoes, pine nuts and let sauce reduce. Add broccoli if desired.

Rinse pasta and mix with sauce.

OR THIS ONE:

Pasta Milano II

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. Parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In saute pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and saute the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add Parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.